In “Rise and Shine,” The New York Times takes a look at what children all over the world eat for breakfast, from Reykjavik, Iceland to Malawi in southeast Africa. In Tokyo, it’s natto, a fermented soybean dish, and in Istanbul, it’s a large spread with a wide variety of food.
The elaborate Saturday morning spread in front of Doga includes honey and clotted cream, called kaymak, on toasted bread; green and black olives; fried eggs with a spicy sausage called sucuk; butter; hard-boiled eggs; thick grape syrup (pekmez) with tahini on top; an assortment of sheep-, goat- and cow-milk cheeses; quince and blackberry jams; pastries and bread; tomatoes, cucumbers, white radishes and other fresh vegetables; kahvaltilik biber salcasi, a paste made of grilled red peppers; hazlenut-flavored halvah, the dense dessert; milk and orange juice.
images via The New York Times
